Meyer Lemon Vinaigrette

This is a very refreshing vinaigrette that goes with just about any salad!

You might think a lemon is a lemon but a Meyer lemon is actually a cross between a lemon and a mandarin orange. It was Frank Nicholas Meyer who brought this fruit back from China.

Recipe: Approx. 1 3/4 Cup

1/2 Cup Fresh Squeezed Meyer Lemon Juice (About 3 Lemons)

1 Cup Extra Virgin Olive Oil

1/4 Cup Champagne Vinegar

1 Large or 1 Tablespoon Minced Shallot

1 Clove Garlic Minced

1 Teaspoon Dijon Mustard

1/2 Teaspoon Sea Salt

Instructions:

Add mustard, lemon juice, and salt to a medium bowl and whisk together. Next whisk in the champagne vinegar and slowly whisk in the olive oil. Stir in the garlic and shallots.

Health benefits:

Meyer lemons are extremely high in Vitamin C thus being a great antioxidant with cells rejuvenating abilities. They also help with inflammation and arthritis. Add the juice in water to tones the liver and stimulate enzyme production.

Comments

This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/12/04/paleo-aip-recipe-roundtable-5/

A pingback is just a little note you add to the bottom of your post that says, “Shared at the Paleo AIP Recipe Roundtable” and you link that to my site.

I wanted to let you know that I highlighted this recipe as one of my favorites from last week. So many people haven’t tried meyer lemons and they’re missing out! Your recipe is a great introduction. If you want to share a new recipe this week, your homemade grape juice fits the autoimmune protocol and looks like lots of fun: http://www.phoenixhelix.com/2013/12/11/paleo-aip-recipe-roundtable-6/

Ok, sounds good. Thank you so much : ) It is amazing how many people haven’t tried meyer lemons. I put a link from the vinaigrette post to your post but not sure how to put a link on your site. Share as many of our recipes as you want and let me know then I will put a link on the post : )

I made this last night and used just a little less EVOO, skipped the garlic and shallots, and instead added a little bit of whole fennel seeds and dried chopped onion – it was divine! Thank you so much for the recipe!